Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods

Table 3 Results for the pH, Bulk Density (BD) and Mean Particle Size of Flour Samples

Sample	pH	Bulk Density (g/ml)	Mean Particle Size (μm)
SU	6.47 ± 0.00^a	0.70 ± 0.01^b	69.00 ± 1.00^d
OU	6.31 ± 0.03^b	0.72 ± 0.01^a	64.00 ± 0.05^e
SB	5.65 ± 0.03^f	0.57 ± 0.05^e	79.00 ± 1.00^c
OB	5.58 ± 0.03^g	0.61 ± 0.06^d	58.00 ± 2.00^f
SS	5.73 ± 0.09^e	0.57 ± 0.07^e	104.00 ± 2.00^b
OS	5.90 ± 0.03^d	0.63 ± 0.02^c	67.00 ± 1.00^de
DD	6.12 ± 0.03^c	0.36 ± 0.01^f	119.50 ± 0.50^a

Mean values with the same superscript in a column are not significant (p<0.05)
SU Sun-dried (untreated), OU Oven-dried (untreated), SB Sun-dried (0.02% sulfite, blanched at 85 °C for 3 min 30 s), OB Oven-dried (0.02% sulfite, blanched at 85 °C for 3min 30 s), SS Sun-dried (0.02% sulfite, Steam blanched for 2 min), OS Oven-dried (0.02% sulfite, Steam blanched for 2 min), DD Drum-dried (150 °C, 10 rpm, MC - 84.05%)

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